Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 35 mins

    TOTAL : 1 hr 10 mins

    SERVING : 12

    YIELD : 12 servings

  • Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.

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  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.

  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.

  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Per Serving: 275 calories; protein 16g; carbohydrates 27.1g; fat 12g; cholesterol 31.3mg; sodium 61.6mg.